Misc

Rava Dosa

Rava Dosa is a popular South Indian thin and crispy flat bread. It looks like thin crepes. This is a mouthwatering culinary delight. Rava Dosas are quick to make. They can be served as a snack or part of a main meal.

Recipe will make 6 Dosas.

Ingredients:

1/2 cup fine semolina (fine Sooji)

1/4 cup rice flour

1/4 cup all purpose flour (plain flour or maida)

1/2 teaspoon cumin seeds (jeera)

1/2 teaspoon salt adjust to taste

Pinch of asafoetida (hing)

1 tablespoon chopped cilantro (hara dhania)

1 green chilly finely chopped

Approx. 2 cups of water

Method

Mix all three flours including semolina, rice flour and all-purpose flour. Make a thin batter using little water at a time and avoiding any lumps. Batter should have pouring consistency like buttermilk.

Add all other ingredients to the batter including cumin seeds, salt, asafetida, cilantro and green chili. Mix it well. Let the batter stand for about 30 minutes.

Heat the skillet on medium high. To check if skillet is ready sprinkle few drops of water over skillet water should sizzle. Wipe the skillet with few drops of oil.

Pour the batter with ladle on the skillet in a circular motion starting from the periphery to the center. Keep pouring the batter till it covers the whole skillet.

Note: pour the batter on the skillet from about 3 to 4 inches height. Don’t try to spread the batter otherwise the characteristic and appearance of Rava Dosa will not come. Rava Dosa should have holes like swiss cheese or have lacy look.

Sprinkle 1 teaspoon of oil around dosa.

Cook Dosa over medium heat for about 2 minutes or until Dosa becomes golden brown. Then turn the Dosa using spatula.

Let Dosa cook for about 1 minute from other side. Dosa will be golden brown on one side and light color on other side.

Thin and crispy Rava Dosa is ready to serve.

Serving Suggestions

Rava dosa is very flavorful. You may eat this snack with Hari Cilantro Chutney.

Traditionally Rava Dosa is served with Sambar (lentil soup cooked with vegetables), and coconut chutney.

When started mixing the ingredients make it a thick paste like we prepare for chapati or parantha, keep it aside for sometime (10min), from it, take the quantity you need mix water to get butter milk like consistency it should flow freely from your fingers and rest of the mix could be stored for next day

Note: The thick paste should not be added with jeera or hing if you want to use it for next day instead add them when you mix with water and when you ready to make dosa

I make rava dosa regularly. Usually I don’t like to use white flour(All Purpose Flour or Maida). The last time I made using Besan (chickpea flour) instead of All Purpose Flour. The dosas turned out even more delicious.

Manju my mom keep telling that normally people who make rava dosa will add curd to it?? But in your recipe there is no room for curd. Shall i add it are let the recipe be the same way??. I actually loved yours….. 🙂

Hey just want to share that in rava dosa curd is added but prob with adding it is the proportion. If we mess it up the dosage will stick to the tawa.
This is the ultimate recipe as it is easy and tastes almost same.
Once u become a pro in this u can make ur changes.
Hope this is ok

My wife used to make Rawa Dos for me for many years. I like Rawa Dosa very much.
Unfortunately she died on 5th January 2013. I stay alone, My sons and daughters-in-law separate but in the same high-rise building built by me.
Today I gave then a BIG surprise. I opened your site saw the video for Raw Dosa and made with the help of my helper boy. And it was delicious. Thanks a lot Manjula jee.

Hope Manjula won’t mind my making a suggestion here as one who grew up eating rava dosa of many varieties, both blended with whole rice and prepared with rice flour. Despite the fact that rice flour is what is generally used for rava dosa, one can use maida only without using any rice flour. The taste won’t be exactly like the traditional rava dosa, but, pretty close and good. The secrets of making perfect dosas: 1. Keep dosa skillet just for dosas without making any chapati on it. 2. Try not to wash the iron skillet too much, certain dosas like rava dosa need the oil on the base of the skillet without adding any, prior to pouring the batter. 3. If you must add oil, use a tip of a potato stuck on a fork to dip in the oil container and spread on the skillet. Hope these tips help. 🙂

Thank you Manjula for your recipes and videos. I have made several of your dishes and they have all been very good.

A word of caution: what most American cooks call semolina isn’t sooji. Semolina is yellow, is made from hard durum wheat, and is the primary ingredient of Italian pasta. The American word for sooji is farina. Farina is white, is made from soft wheat, and is the primary ingredient of Cream of Wheat.